A quick rinse in boiling water purifies the fish and concentrates its flavor in this dish from New York chef Tadashi Ono. Using an otoshibuta helps keep the fish submerged in the delicious broth as it cooks. Remember to give your otoshibuta a quick soak before using it. This adds heft and prevents the lid from absorbing any precious flavorful liquids. This recipe first appeared with the 2015 SAVEUR 100 item Put a Lid on It.